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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This recipe comes from an estate sale that I purchased from several years ago. It is magnificent. Great tastes, very satisfying and very impressive. We love it and i hope you do to. Ingredients:
8 ounces rotelle pasta cooked and drained |
1 cup cooked black beans drained and cooled |
1/2 cup finely chopped red onion |
1/4 cup chopped green bell pepper |
1/2 cup sliced radishes |
dressing |
2/3 cup cider vinegar |
1/4 cup fresh lime juice |
2 tablespoons extra virgin olive oil |
2 tablespoons chopped marinated jalapeno chilies |
1 tablespoon chopped fresh cilantro leaves |
2 teaspoons dried oregano leaves crushed |
1/2 teaspoon freshly ground black pepper |
2 cups finely shredded monterey jack cheese |
3/4 cup crumbled feta cheese (reserve 1/4 cup) |
Directions:
1. In large bowl combine pasta, beans, onion, bell pepper and radishes then set aside.
2. In a small bowl combine vinegar, lime juice, olive oil, jalapeno chilies, cilantro, oregano and black pepper.
3. Toss salad with half of the dressing then cover and refrigerate.
4. Add cheeses to remaining dressing and cover and refrigerate for one hour.
5. Toss remaining dressing with pasta salad just before serving.
6. Garnish with reserved cheese and serve.
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